Directions:
- Toss all ingredients together& scrape into pie shell.
- If covering the filling with pastry, moisten the edge of pie shell; cover with pastry top.
- Trim, leaving 3/4 inch overhang; fold overhang under pastry rim.
- Seal& flute edge.
- Whish the yolk of 1 egg with 1 tbsp water& brush over pastry.
- Sprinkle with sugar& cut 4 steam vents in the centre.
- OR cover filling with a lattice of pastry strips.
- OR cover filling with the crumble mixture from Rhubarb Crumble Pie.
- Place a foil-lined baking sheet (to catch drips) on the bottom rack of a preheated 425F oven.
- Place pie on rack above& bake for 20 minutes.
- Reduce heat to 350F& bake until golden with filling bubbling, about 55 to 70 minutes, shielding the edges with foil if browning too quickly.
- Let cool completely on rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.16 Kcal (629 kJ) | ||
| Calories from fat | 0.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 3.23mg | 0% | |
| Potassium | 242.68mg | 5% | |
| Total Carbs | 37.03g | 12% | |
| Sugars | 27.51g | 110% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 1.77g | 4% | |
| Vitamin C | 27.3mg | 46% | |
| Iron | 0.1mg | 0% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 113.92 Kcal (477 kJ) | ||
| Calories from fat | 0.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 2.45mg | 0% | |
| Potassium | 184.11mg | 5% | |
| Total Carbs | 28.09g | 12% | |
| Sugars | 20.87g | 110% | |
| Dietary Fiber | 1.68g | 9% | |
| Protein | 1.34g | 4% | |
| Vitamin C | 20.7mg | 46% | |
| Iron | 0.1mg | 0% | |
| Calcium | 45.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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